Best Three Layer Coconut Cake Recipes

THREE LAYER COCONUT CAKE

Three Layer Coconut Cake image

A lovely cake for mother's day or any special occasion.

Provided by Carol

Categories Desserts Cakes White Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 14

Ingredients

3 cups cake flour
2 cups white sugar
1 teaspoon salt
5 teaspoons baking powder
¾ cup shortening
1 ½ cups milk
4 eggs
1 ½ teaspoons vanilla extract
3 cups white sugar
1 tablespoon light corn syrup
1 cup boiling water
3 egg whites
1 teaspoon vanilla extract
½ cup flaked coconut

Steps:

Mix flour, 2 cups sugar, salt, and baking powder; add shortening and milk. Beat well. Beat in eggs and 1 1/2 teaspoons vanilla. Spread batter in three greased and floured 9 inch round pans.
Bake for 30 minutes at 350 degrees F (175 degrees C). Cool, and remove from pans.
Mix 3 cups sugar, corn syrup, and 1 cup boiling water in a saucepan; boil until mixture spins thread. Beat egg whites until stiff. Pour syrup over egg whites, beating constantly. Add 1 teaspoon vanilla to flavor the icing. Frost cake, and sprinkle with coconut.
Preheat oven to 350 degrees F (175 degrees C).

Nutrition Facts : Calories 625.3 calories, Carbohydrate 115.1 g, Cholesterol 64.4 mg, Fat 16.2 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 5 g, Sodium 405.4 mg, Sugar 86.7 g

THREE-LAYER ITALIAN COCONUT CREAM CAKE

Three-Layer Italian Coconut Cream Cake image

This cake will taste even better the next day so I suggest to make it a day in advance, the frosting for this cake is my recipe#90142

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 19

Ingredients

1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white shortening
1 tablespoon pure vanilla extract
2 cups sugar
5 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 cup soft flaked coconut, plus more
soft flaked coconut, to sprinkle on the top of the cake after frosting
1 1/2 cups raspberry preserves, divided (or use as much as desired)
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
1 teaspoon coconut extract (or use 2 teaspoons vanilla)
2 tablespoons half-and-half cream
3 1/2 cups sifted confectioners' sugar (must be sifted)
1 cup soft sweetened flaked coconut

Steps:

Set oven to 350 degrees F.
Grease three 9-inch round cake pans.
For cake; in a small bowl combine 1 cup buttermilk with 1 teaspoon baking soda; set aside.
In a large bowl cream the butter and shortening with sugar and vanilla until fluffy.
Add in eggs and the buttermilk/soda mixture; beat until well combined.
In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined.
Mix in 1 cup coconut.
Divide into prepared baking pans.
Bake for about 30-35 minutes or until the cakes test done.
Allow to cool in pans then remove to a wire rack/s to cool completely.
Place 1 cake layer on a plate, then spread about 3/4 cup of the raspberry preserves on top (can use more or less).
Place the second cake layer over the top, then spread the top of cake layer with remaining 3/4 cup preserves.
Top with remaining third cake layer.
For the frosting; in a bowl combine the cream cheese with soft butter, cream and both extracts; beat until combined.
Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy.
Mix in 1 cup coconut.
Spread on top and sides of the cooled cake.
Sprinkle flaked coconut over the top of the cake (use as much as desired).

Nutrition Facts : Calories 844.5, Fat 38, SaturatedFat 21.2, Cholesterol 151.3, Sodium 401.5, Carbohydrate 120.3, Fiber 1.6, Sugar 94.4, Protein 7.7

THREE-LAYER ITALIAN COCONUT CREAM CAKE

Three-Layer Italian Coconut Cream Cake image

This cake will taste even better the next day so I suggest to make it a day in advance, the frosting for this cake is my Kittencal's Best Cream Cheese Frosting (Extra Creamy Option)

Provided by @MakeItYours

Number Of Ingredients 19

Ingredients

1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white shortening
1 tablespoon pure vanilla extract
2 cups sugar
5 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 cup soft flaked coconut, plus more
soft flaked coconut, to sprinkle on the top of the cake after frosting
1 1/2 cups raspberry preserves, divided (or use as much as desired)
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
1 teaspoon coconut extract (or use 2 teaspoons vanilla)
2 tablespoons half-and-half cream
3 1/2 cups sifted confectioners' sugar (must be sifted)
1 cup soft sweetened flaked coconut

Steps:

Set oven to 350 degrees F.
Grease three 9-inch round cake pans.
For cake; in a small bowl combine 1 cup buttermilk with 1 teaspoon baking soda; set aside.
In a large bowl cream the butter and shortening with sugar and vanilla until fluffy.
Add in eggs and the buttermilk/soda mixture; beat until well combined.
In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined.
Mix in 1 cup coconut.
Divide into prepared baking pans.
Bake for about 30-35 minutes or until the cakes test done.
Allow to cool in pans then remove to a wire rack/s to cool completely.
Place 1 cake layer on a plate, then spread about 3/4 cup of the raspberry preserves on top (can use more or less).
Place the second cake layer over the top, then spread the top of cake layer with remaining 3/4 cup preserves.
Top with remaining third cake layer.
For the frosting; in a bowl combine the cream cheese with soft butter, cream and both extracts; beat until combined.
Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy.
Mix in 1 cup coconut.
Spread on top and sides of the cooled cake.
Sprinkle flaked coconut over the top of the cake (use as much as desired).